3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Corrected During Inspection Unapproved chemical sanitizer used on food contact surfaces.
Observed and discussed with management of the sanitizer solution concentration to be approximately 450 ppm.
Note: corrected during inspection.
3717-1-02.3(C) / Hair restraints - effectiveness.
Corrected During Inspection Food employee(s) not wearing a hair restraint.
Observed not all food employee(s) not wearing a hair beard restraint.
Note: corrected during inspection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.
Observed the sanitizing dispensing equipment located above the three compartment sink improperly dispensing an concentration at approximately 450 ppm
properly adjust to restore the concentration at approximately 250 ppm for the sanitizing dispensing equipment which is located above the three compartment sink
Correct By: 17-Mar-2024
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
locate the sanitizer test kit
Correct By: 17-Mar-2024
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed two non-working hood light bulbs.
repair to properly restore the observed non-working hood light bulbs which is located above the cooking equipment.
Correct By: 17-Mar-2024
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-March-2024
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| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. CDPH observed staff employee with ODH certification. VII - Protection from Contamination: Foods need to be protected at all times from physical and environmental contamination during storage, preparation, holding and display. Observed a stored thermometer properly sanitized and air-dried then placed into the internal monitoring recording of the TCS food, shredded lettuce at 37°F. Discussed with staff this a good observed process of the good preventitive of potential cross-contamination which can cause a foodborne illness. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. CDPH informed staff TCS foods being properly date marked, and discarded when required is a good preventitive in the growth of organisms which can cause a foodborne illness. X - P - Chemical: Toxic materials are properly identified and stored. |